This recipe is super easy to make and is so delicious. It makes about 4 cups and lasts about 2 weeks in the refrigerator. This is a dairy-free yogurt and is a probiotic so super supportive for your gut. I think it is better than yogurt.
Here's what you will need...
**Organic coconut milk is best. Read the ingredients to ensure you are getting the real deal without too many preservatives, etc. I didn't take my own advice as the coconut milk in the picture contains: coconut milk and guar gum (natural thickening and stabilizing agent derived from a bean). But it also contains:
carboxymethyl cellulose - is a fiber which is made from wood pulp or cotton lint. It is found in such foods as: ice cream, dressing, cheese, icing, toppings, gelatinous desserts, infant/baby formula, and cottage cheese. It's used as a thickening agent. It's okay to consume for most people but may cause flatulence. (bonus!)
polysorbate 60 - This is an emulsifier and thickener. It's found in frozen dessert, cake mix, salad dressing, donuts, foods with artificial chocolate coating and whipped topping. This one is really bad. It gets a failing grade on the www.befoodsmart.com website. It is known to be commonly contaminated with 1,4 dioxane, which is known to cause cancer in animals. It is derived from petroleum. Yum.
So....I went out and bought the Western Family Organic Coconut Milk which was about twenty cents more. It contains organic coconut and organic guar gum. It may contain sulphites which get a D rating on the www.befoodsmart.com website but I've got to draw the line somewhere. I will continue searching for a healthy reasonably priced coconut milk. I've paid from $2.50 to $6.00 for a can of coconut milk so I'll keep you posted.
I am a registered holistic nutritionist, open-minded vegan and cooking enthusiast.